Split Pea Soup Cumin (Print Version)
# Ingredients:
→ Soup Basics
01 -
1 large onion, chopped
02 -
1 bay leaf
03 -
450 g of green or yellow split peas (or a mix of the two)
04 -
2 teaspoons ground cumin
05 -
2 small carrots, peeled and sliced
06 -
2 cloves of garlic, crushed
07 -
2 tablespoons olive oil
08 -
8-10 cups of vegetable broth
09 -
Optional: 1 celery stalk
10 -
Salt and pepper
→ Toppings
11 -
Chopped parsley, optional
12 -
A drizzle of olive oil, optional
# Instructions:
01 -
Pour a bit of olive oil into a big pot and warm it up. Drop in the onion, celery, carrots, and garlic. Stir every now and then so nothing sticks.
02 -
Wash the split peas and toss them into the pot. Sprinkle in cumin, drop in the bay leaf, pour in the broth, and season with pepper.
03 -
Bring everything to a boil. Turn the heat way down, put the lid on, and let it cook gently for around an hour. Stir sometimes to check it’s not sticking. If it looks dry, pour in some hot water. Once the peas are soft, but not mushy, sprinkle in some salt and finish cooking.
04 -
When it’s done cooking, you can blend it into a creamy soup using a hand blender or a regular blender. Only if you feel like it, though!
05 -
Ladle the soup into bowls and serve it warm. Sprinkle chopped parsley and drizzle olive oil on top if that’s your thing.
# Notes:
01 -
Salt goes in near the end when the peas are almost tender. It helps them cook faster.
02 -
Depending on your split peas, cooking time can be anywhere from 30 minutes to 2 hours.
03 -
Speed things up with a pinch of baking soda in the broth.
04 -
Using a pressure cooker? It’ll take about 25 minutes after the whistle starts.